Sushi, California Style!

I was born and raised in Japan in a traditional Japanese household. The sushi I ate was made beautifully and carefully by a parent who created eye-pleasing art with a reverence for each ingredient.

Then I came to California. OMG! Sushi became an adventure of strange ingredients that I never dreamed of combined with the simple seasoned rice and seaweed. But, it is surprisingly good never the less. Almost everyone in California and the entire West coast has eaten the California Roll. It's a staple in everyone's diet out here!

California Roll

1 cup of cooled cooked small grain white rice (sub a more nutritious brown rice)

small glass bowl

1 Tbsp of seasoned rice wine vinegar (mirin)

small crisp cucumber sliced into long julienne strips

large avocado medium sliced

2 dried seaweed sheets (nori)

optional : thin julienne carrot strips, toasted sesame seeds

optional : crab or imitation crab (ick)

garnish : wasabi mustard with soy sauce, pickled ginger slices

Mix room temperature, cooked rice w/ vinegar (mirin). Do not smash the rice grains. Set aside. Optional: add sesame seeds to your liking and mix in.

On a piece of saran wrap (plastic) or clean kitchen towel, place seaweed sheet down. Add the rice on half the sheet in a thin layer. Add strips of cucumber and avocadoes (add optional carrots).

Roll the rice end of the seaweed tightly and before you roll completely, carefully wet the end of the seaweed w/out rice with a smear of water. Then finish rolling completely. The moisture will "glue" the seaweed to itself so that the roll will not come undone. (How to roll sushi)

With a sharp wet knife, slice the roll into pin wheels. Serve w/ soy sauce flavored with wasabi and serve a side dish of pickled ginger.

Ta da ki mas!

Wild Steelhead w/ Mango Relish

This is an easy recipe to adapt to outdoor grilling and cooking!

I just had this lovely dinner at a friend's home tonight. I watched as it was prepared. If you can't get the wild steelhead; store-bought salmon is a great substitute. High in Omega 3 oils, the oil content is much higher than Chinook Salmon. This recipe is very quick and easy to make. Have the sous chef prepare all ingredients as the cooking time goes very quickly and you do not want to overcook the fish.

Wild Steelhead w/ Mango Relish

frying pan

1/4 cup of olive oil

filet of wild steelhead (substitute salmon)

salt & pepper to taste

sliced pineapple into small wedge shapes (fresh)

3 small lemons cut into wedges for squeezing & garnish

small glass bowl

1 cup diced ripe mango

1/4 cup of thinly sliced red onion

1 Tbsp of balasamic vinegar

1 Tbsp of olive oil (from above)

2 cups of cleaned & air dried arugula

Prepare all ingredients prior to turning the stove on. Set all ingredients to the side. Add enough oil to the pan to cover surface. Turn pan on to medium to medium-high heat to sear the fish. Drizzle oil over fish and wipe oil over the surface of the fish. Add salt & pepper. Place fish skin side down into the pan carefully. Sear for 4-5 ( or less depending on thickness) minutes. Turn fish and cook until medium done. Squeeze half of one lemon into pan. Take fish out of pan and set aside to rest. (cooking time depends on thickness of fish). Add pineapple to pan and sear until slightly blackened on both sides. Take out pineapple and set aside.

In a glass bowl, toss diced mango, red onion, vinegar, oil, salt and pepper. (I think you could make this part ahead of time and let it marinate, but the balsamic vinegar will change the color of the bright color of the mango.)

Lay a bed of argula onto the plate. Squeeze 1/2 lemon over the argula. Lay fish down on top of argula. Dollop generous mango relish over fish. Surround the interior of the dish with pineapple slices. Serve immediately with wedges of lemon.

Note: I watched my host make this in 30 minutes. The flavors were out of this world! The combination of the bitter greens w/ the fresh tart, carmelized pineapple with a mouthful of fish and sweet mango and tangy red onion... omg! Heaven!

Options: Try this with other firm fish. Change the fruit to plums, peaches, raspberries or blueberries. Fruit and fish are a wonderful pairing. Be adventurous!

Bon Appetit!

Nutella! | The Good Stuff

I would say 99.9999% of all mankind love Nutella. Yes, it is one of those concoctions that someone created that has an almost cult-like following. You can spread Nutella on anything and make it a dessert.

Hazelnut, cocoa and skim milk mixed together and preserved in a jar is a delightful addition to anyone's pantry. You can buy it at most grocery stores in USA. I first came upon Nutella in my Italian neighborhood where it is legendary. (Two recipes below)

1) Waffles and Nutella

2 waffles (homemade or store bought)
Nutella spread (as much as you can stand)
1 heaping Tblsp of muesli (mix of rolled oats, dried fruit, nuts)
maple syrup to drizzle

Toast waffles. Spread generous amount of nutella over waffles. Sprinkle 1/2 tablespoon of muesli over each waffle. Drizzle maple syrup over all. Serve immediately. Be prepared to go to heaven.

2) Peanut Butter & Nutella Sandwich

2 slices of whole wheat bread (oat nut, multi-grain)
Nutella spread (be generous)
Peanut butter (chunky or smooth)
Strawberry or raspberry jam (use jam instead of jelly)
1 banana
1 Tblsp of dried cranberries and/or dried cherries

Smear one slice of whole wheat bread with Nutella. Smear the other slice with peanut butter. Slice banana neatly in rows on peanut butter. Smear jam over on Nutella side. Sprinkle with dried fruit. Close sliced bread together forming a sandwich. Slice into quarters. Eat and dream of the good life.

Option: Both recipes above can be calorized into sky high numbers with the addition of chocolate chips and/or cream cheese! Be prepared to go on a diet for a week.

Camp Tips on River Rafting Trips

We are coming up to the hot summer months and many of you will be vacationing with us on a whitewater trip. Others of you will be camping out in the great outdoors along the beautiful oceans, lakes, rivers and streams throughout California and the western United States.

packed dry bags for an overnight wilderness rafting trip

Here are handy tips on how to pack food you might be bringing along on your camping trip. We have tried to suggest items that are easily found at your grocery store. Remember, you don't have to bring all of this stuff. Just tailor your ingredients to fit your camping or rafting menus.

camping and cooking on the middle fork american river

I always pack oyster sauce because it can be added to just about everything! And, in California, most grocery stores now have many exotic items that will bring a sense of flair to your outdoor cooking. Enjoy!

packed coolers for the gear boat on a wilderness rafting trip

Meats:

• Marinate your steaks, chicken prior to packing them.
• Use sturdy zip lock freezer bags and add your favorite marinade.
• Pack these tasty packages next to the ice in your cooler.
• When you get to your destination; add chopped green onions/scallions (leaves and bulb)
• Carefully pull out the meats to grill on the stove or campfire grill.

Herbs, spices, onions & garlic:

• Dry spices are the easiest.
• Fresh spices and herbs taste the best!
• Wrap each herb/spice in a dry paper towel.
• Place each bundle in a zip lock baggie.
• These will last throughout the duration of a short term camping trip (2 to 5 days).
• Rosemary, garlic and onions are the easiest to pack and pack the most flavor to any dish.
• Keep all herbs, spices, onions & garlic as dry as possible.

Vegetables & Fruits:

• potato (breakfast, lunch, dinner)
• celery (sturdy, keeps well; add to canned soups or vegetable saute)
• carrots (sturdy; add to salads or shred for toppings on sandwiches)
• onions (everything!)
• cabbage (salads, quick saute, etc)
• beets (wrap & bake in coals or roast on grill; slice for sandwich, salad or side dish)
• sweet potato (wrap & bake in coals or roast on grill; side dish)
• apples (sturdy, keep cool; bake or saute slices w/ sugar, cinnamon for a great dessert over cake or pound cake)
• bananas (fragile, use first or second day; great additions to cereal or saute as side dish)
• oranges (sturdy; add juice to salad dressing, slice away membrane and add to dessert)
• greens (wrap fragile leaves in paper towels or clean towel and place greens into a dry zip lock baggie; use on first or second days of cooking)

Suggested staples:

• rice
• potatoes
• pasta
• meats
• tortillas/wraps
• bread
• eggs (keep in egg container; they will survive if placed on top of cooler)
• dry soups
• canned soups
• canned chile con carne
• canned red kidney beans
• canned corn
• hot chocolate
• mint candies (add to hot chocolate or crushed over a dessert)
• muesli or dry cereal (add to nuts, raisins for a quick snack)
• boxed cake yellow mix
• pound cake
• bisquick
• sliced deli meats
• cheese block or sliced
• small amount of flour (dust chopping board or make a gravy w/ meat juices in your grill pan)
• butter (great on toast; mix in garlic/herbs for a simple topping on steaks)
• sugar (add to hot chocolate or sprinkle on toast w/ cinnamon)
• olive oil for saute, cake mix or condiment
• saffola oil for frying
• balsamic vinegar (or apple cider vinegar; great for quick salad dressing or seasoning)
• asian oyster sauce (awesome on stir fried vegetables; marinade for meats)
• ketchup
• mustard
• salt
• pepper

More staples:

• sturdy zip lock baggies in different sizes
• paper towels
• knives
• cutlery
• serving utensils
• aluminum foil
• tongs
• channel lock (handy tool to pick up hot items such as grills)
• oven mitt or silicon glove
• chopping boards (plastic)
• plates (plastic or metal)
• cups (plastic or metal)
• bowls of various sizes for mixing & prep work (plastic or metal)
• dish soap (biodegradable)
• hand soap (biodegradable)
• black sharpie pen (label stuff as you prep and work in kitchen)
• paper bags (great for soaking up oils on fried items; also good for organizing items)

Pre-prepare for ease of use:

• baked potatoes (use first day or second day for a quick breakfast hash or as a potato salad for lunch)
• mixed spices in a waterproof plastic container (salt, pepper, chili, rosemary or whatever you want to mix together) labeled w/ ingredients
• frozen homemade soup (this is killa! its a block of frozen soup that will help keep the cooler cool)
• cake mixes and any other boxed items; place dry goods into sturdy zip lock baggies (tear off the labels and toss into bag to identify your dry goods; this will take less space when you pack your dry goods)
• mix butter & garlic together and freeze it (use on toasted bread or top a grilled steak)
• make a cold pasta salad w/ broccoli, carrots, olives & peppers; toss into zip lock baggie for a first lunch or first dinner*
• if you make baked potatoes at camp, make more than you need; use left overs for salad, side dishes or an entree
• same with rice; make more than you need if you make it at camp; use for salads, side dish or an entree

Tips for the cooler:

• Use block ice or dry ice to keep items cold. Pack all meats and perishables near the ice. Pack apples, veggies towards the top. Keep drinks and frequently needed items in a smaller cooler and tell everyone not to open the other coolers. This will keep items nice and cold.
• Instead of one large cooler, use several smaller ones. Duct tape the coolers closed and label them accordingly: Day 1, Day 2, etc. This will help to keep perishables cold. But, this also requires you to break up items and pack the coolers wisely for each day. (Grand Canyon Colorado trick where we can be on the river for 12 days or more!)
• I had ice cream on day 5 of a river trip using a small cooler and dry ice; duct taped and never opened until the day we wanted it.
• Don't leave the cooler in the hot sun or place the bottom in the hot sand on the beach. Place under a tree instead or place on top of a folded blanket if you only have hot sand. Keep the cooler cool so it doesn't work so hard keeping your items cool. Another trick is to leave it in the raft on the water. Just take out your cooking items and walk it to the grill on the beach (use the handy paper shopping bags or a sturdy tote to carry your items) Beach side may be warm at night, but the cooler air above the river will help to keep the cooler cold.

Phobia about bruised or blackened vegetables:

On a long trip, some of your fruits and vegetables will start to perish. Cut off the blackened portions and the interior will be fine for cooking. Cabbage can be peeled until you get back to good leaves. Onions, too, can be peeled back. Don't just toss away a bunch of veggies because they look limp or dried out. Rinse with water and they will perk back up to almost their original state.

First meal:

You just drove from ying to yang and you are tired. No one wants to cook a complicated first meal on the first day of your rafting, camping trip or car travels. I always bring an extra large can of chile. Add extra canned corn and red kidney beans to the pot. Dice some onion and add it. Stir until hot. Serve w/ tortillas or chips. Quick meal! and everyone will be happy. You can do the same thing w/ a favorite canned soup. Just add a few veggies and serve with tortillas or toasted bread w/ garlic butter.

Enjoy!:

Let's face it. Food cooked outdoors always taste better! Don't get too complicated. Don't be afraid to use prepared, boxed, canned or pre-made items. Shhh, no one needs to know! I love taking a pound cake and adding fresh fruit on top such as orange membranes w/ an orange sugar glaze poured over the top. Super quick to make and very tasty. Don't be afraid to omit meats on a menu. Have a vegetable roast instead w/ crusty toasted breads and a light soup instead. Or just roll the roasted ingredients into a tortilla and and eat hearty as any vegetarian.

Or just get on the phone and call your favorite whitewater rafting company (us!) and let them do all the cooking and cleaning. You might enjoy your time outdoors even more... 2010 Summer rafting ... here we goooooooooo!

Notes: if you have a suggestion for this list, please let us know. We would love to get more camp cooking tips! You might even get invited to a WET River Trips to show your camp chef skills!